Thursday, July 31, 2008

Spicy Chicken Pasta

Actually, not so spicy if you ask me. Still quite yummy though. This was a pretty easy recipe, and actually meant to serve one. I just doubled it up and that means that it was easy to split between two and not worry about portion control. I'll probably make it again, probably with even more red pepper next time.

Spicy Chicken Pasta
Recipe from Everyday Food; Serves 1

Coarse salt
1/2 cup penne or other short pasta
1 boneless, skinless chicken breast, cut into 1" pieces
1 plum tomato, seeded and diced
2 tablespoons tomato paste
2 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon red-pepper flakes
3 cups baby spinach
1 tablespoon fresh lemon juice

  • In a large pot of boiling slated water, cook penne until al dente, adding chicken during last 2 minutes of cooking. Reserve 1/4 cup pasta water. Drain chicken and pasta and return to pot.
  • To pot add tomato, tomato paste, garlic, olive oil, red-pepper flakes and spinach; season with salt. Cook over medium, tossing until spinach is barely wilted, about 1 minute. Remove post from heat; stir in lemon juice and enough water to create a thin sauce that coats pasta. Season with salt, if necessary, and serve immediately.
My notes: Like I said, I'd probably like it a bit spicier, so more red-pepper flakes for me next time. This would be an easy enough dinner to make in a pinch, as I've always got a variety of pasta and usually have chicken in the freezer and spinach in the fridge.


kristen said...

This looks awesome. I'm trying it this week!

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